(Storrs) Exp. Sta. Bul. 37, 1905.
U. S. Treasury Dept., Hygienic Laboratory, Bul. 41,
Milk and its relation to the public health, 1908, also
revised as Bul. 56, 1909.
[15] U. S. Dept. Agr., Farmers' Bul. 602, Dairy Division,
Production of clean milk, 1914.
Lauder, A., and A. Cunningham, Some factors affecting
the bacteriological content of milk, Edinburgh and East
of Scotland Coll. of Agr. Rept. XXVIII, 1913.
Prucha, M. J., and H. M. Weeter, Germ content of milk,
Ill. Exp. Sta. Bul. 199, 1917.
Harding, H. A., _et al._, The effect of certain dairy
operations upon the germ content of milk, N. Y. Exp.
Sta. Bul. 365, 1913.
Fraser, W. J., Sources of bacteria in milk, Ill. Exp.
Sta. Bul. 91, 1903.
Frandsen, J. H., Care of milk and cream on the farm,
Neb. Exp. Sta. Bul. 133, 1912.
Conn, H. W., The care and handling of milk, Conn.
(Storrs) Exp. Sta. Bul. 26, 1903.
Stocking, W. A., Jr., Quality of milk as affected by
certain dairy operations, Conn. (Storrs) Exp. Sta. Bul.
42, 1906.
[16] Harding, H. A., J. K. Wilson and G. A. Smith, Tests of
covered milk pails, N. Y. Exp. Sta. Bul. 326, 1910.
Stocking, W. A., Tests of covered milk pails, Conn.
(Storrs) Exp. Sta. Bul. 48, 1907.
[17] Wing, L. W., Milking machines; their sterilization and their
efficiency in producing clean milk, N. Y. (Cornell)
Exp. Sta. Circ. 18, 1913.
[18] Ruddick, J. A., and G. H. Barr, The cooling of milk for
cheese making, Ottawa Dept. of Agr. Bul. 22, 1910.
[19] Wis. Exp. Sta. Rept. 1895, pages 14-150, Fermentation test
for gas-producing bacteria in milk. This is commonly
called the Wisconsin curd test.
[20] Stevenson, C., Pepsin in cheesemaking, Jour. Agr. (New
Zeal.) 14 (1917), pages 32-34.
Todd, A., and E. C. V. Cornish, Experiments in the
preparation of homemade rennet, Jour. Bd. Agr. (London)
23 (1916), no. 6, pages 549-555.
Besana, C., Lack of coagulating ferment in
cheesemaking, Staz. Sper. Agr. Ital. 49 (1916), pages
10-12.
Van Dam, W., Rennet economy and substitutes, Verslag.
Ver. Exploit. Proefzuivelboerderij. Hoorn, 1914, pages
45-46.
[21] The paragraphs on the chemistry of casein and on rennet
action have been selected from a complete discussion of
the subject by E. B. Forbes and M. H. Keith in Ohio
Exp. Sta. Tech. Bul. 5 entitled, "A review of the
literature of phosphorus compounds in animal
metabolism." The original references cited in this
discussion are given at the end of the chapter in the
order of their citation in the text.
See also, Van Slyke, L. L., and D. D. Van Slyke, I, The
action of dilute acids upon casein when no soluble
compounds are formed; II, The hydrolyses of the sodium
salts of casein, N. Y. (Geneva) Exp. Sta. Tech. Bul. 3,
pages 75-162, 1906.
Sammis, J. L., S. K. Suzuki and F. W. Laabs, Factors
controlling the moisture content of cheese curds, U. S.
Dept. Agr. Bur. An. Ind. Bul. 122, pages 1-61, 1910.
[22] Sammis, J. L., and A. T. Bruhn, The manufacture of Cheddar
cheese from pasteurized milk, Wis. Exp. Sta. Research
Bul. 27, 1912.
[23] Esten, W. M., Bacteria in the dairy, Conn. (Storrs) Rept.
1896, pages 44-52.
[24] Bushnell, L. D., and W. R. Wright, Preparation and use of
butter starter, Mich. Exp. Sta. Bul. 246, 1907.
Hastings, E. G., Preparation and use of starter, Wis.
Exp. Sta. Bul. 181, 1909.
Larsen, C., and W. White, Preparation and use of
starter, S. D. Exp. Sta. Bul. 123, 1910.
Guthrie, E. S., and W. W. Fisk, Propagation of starter
for butter-making and cheese-making, N. Y. (Cornell)
Exp. Sta. Circ. 13, 1912.
[25] Sammis, J. L., and A. T. Bruhn, The manufacture of cheese of
the Cheddar type from pasteurized milk, U. S. Dept.
Agr. Bur. An. Ind. Bul. 165, pages 1-95, 1913.
[26] Publow, C. A., An apparatus for measuring acidity in
cheesemaking and buttermaking, Cornell Exp. Sta. Circ.
7, pages 17-20, 1909.
Hastings, E. G., and A. C. Evans, A comparison of the
acid test and the rennet test for determining the
condition of milk for the Cheddar type of cheese, U. S.
Dept. Agr. Bur. An. Ind. Circ. 210, pages 1-6, 1913.
[27] Doane, C. F., The influence of lactic acid on the quality of
cheese of the Cheddar type, U. S. Dept. Agr. Bur. An.
Ind. Bul. 123, pages 1-20, 1910.
[28] Fisk, W. W., A study of some factors influencing the yield
and moisture content of Cheddar cheese, Cornell Exp.
Sta. Bul. 334, 1913.
[29] Olson, G. A., Rusty cans and their effect upon milk for
cheese-making, Wis. Exp. Sta. Bul. 162, pages 1-12,
1908.
[30] The term "broken" is included here because the use of some
curd-breaking tool has always formed a step in certain
commercially successful processes. In every case in
which careful experimental work has been done the curd
knife has been successfully substituted for the
breaking tool and has reduced the losses of fat and
casein and in addition aided in obtaining more uniform
cheese.
[31] Frandsen, J. H., and T. Thorsen, Farm cheese-making,
Univ. Neb. Ext. Serv. Bul. 47, pages 1-16, 1917.
Michels, J., Improved methods for making cottage and
Neufchâtel cheese, N. C. Exp. Sta. Bul. 210, pages
29-38.
Fisk, W. W., Methods of making some of the soft
cheeses, Cornell Exp. Sta. Circ. 30, pages 41-62, 1915.
[32] Tolstrup, R. M., Cheese that farmers should make, Iowa
Agr. 15 (1914), 2, pages 89-90.
[33] Van Slyke, L. L., and Hart, E. B., Chemical changes in
the souring of milk and their relations to cottage
cheese, N. Y. (Geneva) Exp. Sta. Bul. 245, pages 1-36,
1904.
[34] Sammis, J. L., Three creamery methods for making
buttermilk cheese, Wis. Exp. Sta. Bul. 239, 1914.
[35] Matheson, K. J., C. Thom and J. N. Currie, Cheeses of
the Neufchâtel group, Conn. (Storrs) Exp. Sta. Bul. 78,
pages 313-329, 1914.
[36] Dahlberg, A. O., The manufacture of cottage cheese in
creameries and milk plants, U. S. Dept. Agr. Bul. 576,
pages 1-16, 1917.
[37] Since the number of factories has continued small, the
manufacture of this type of machine has remained a
monopoly in which each machine is made to order by the
Van Eyck Machine Co. of Holland, Mich.
[38] Presented by Dr. E. C. Schroeder of the U. S. Dept.
Agr. to the International Association of Dairy and Milk
Inspectors, at Washington, Oct. 17, 1917, published
Jour. Am. Vet. Med. Assoc'n 52, N. S. 5, no. 6, pages
674-685, 1918.
[39] Matheson, K. J., and F. R. Cammack, How to make cottage
cheese on the farm, U. S. Dept. Agr., Farmers' Bul.
850, pages 1-15, 1917.
[40] Taken from Conn. (Storrs) Exp. Sta. Bul. 78, page 328.
[41] Taken from Conn. (Storrs) Exp. Sta. Bul. 78, page 328.
[42] Eckles, C. H., and O. Rahn, Die Reifung des Harzkäses,
Centralb. f. Bakt. etc. 2 abt. 14 (1905), pages
676-680.
[43] Monrad, J. H., Hand cheese, N. Y. Produce Rev. etc. 25
(1908), 16, page 644.
[44] The authors are under obligations to Mrs. E. E. Kiernan
for her description of this process (in the _Somerset
County Leader_, Jan. 10, 1908) and her letters
concerning it. The statement of the process given here
combines the published statement with the results of
our own experiments.
[45] Monrad, J. H., Appetitost, N. Y. Produce Rev. etc. 25
(1908), 16, page 644.
[46] Pouriau, A. F., La Laiterie, sixième ed. par Marcel
Monteran, page 453, Paris, 1908.
[47] Among the varietal names for Neufchâtel cheese from
whole milk or with added cream are Petits Bondons,
Malakoffs, Carrés affinés. Among low fat or skim forms,
Petit Suisse, Gournay.
[48] Thom, C., J. N. Currie and K. J. Matheson, Studies
relating to the Roquefort and Camembert types of
cheese, Conn. (Storrs) Exp. Sta. Bul. 79, page 392.
[49] Full discussion of this product is found in U. S. Dept.
Agr. Bur. An. Ind. Bul. 115. Camembert cheese problems
in the U. S. also published as Storrs Exp. Sta. Bul. 58
with the same title. Also a supplementary paper in Bul.
79 of Storrs Exp. Sta.
[50] Thom, C., U. S. Dept. Agr. Bur. An. Ind. Circ. 145
(1909), page 339.
[51] Lot record cards for the making and ripening of
Camembert are given on pages 124 and 125.
[52] Bosworth, A. W., Chemical studies of Camembert cheese,
N. Y. (Geneva) Exp. Sta. Tech. Bul. 5, pages 23-39,
1907.
Dox, A. W., Proteolytic changes in the ripening of Camembert
cheese, U. S. Dept. Agr. Bur. An. Ind. Bul. 109, pages
1-24, 1908.
[53] Esten, W. M., and C. J. Mason, Bact. Stud. of Camembert
cheese, Storrs Exp. Sta. Bul. 83 (1915), pages 103-111.
[54] See page 134 for domestic or American use of the name
Brie.
[55] McNaughton, J., Coulommier cheese, Dept. Agr. Ottawa,
Canada, Dairy and Cold Storage Ser. Bul. 25, 1910.
[56] Kosher forms are prepared in compliance with the Mosaic
law as demanded by the Jewish trade.
[57] Unpublished analysis of the Storrs Exp. Sta.
[58] Chapais, J. C., Monographie, Le Fromage Raffiné de L'Isle
d'Orléans. Quebec, 1911. Published by Ministry of
Agriculture, pages 1-31.
[59] The authors acknowledge the assistance of Mr. Louis
Getman in preparing this description.
[60] Zumkehr, P., Limburger cheesemaking, Wis. Cheese-makers
Association, 15th Annual Meeting, 1907, page 62.
[61] Currie, J. N., Flavor of Roquefort cheese, Jour. Agr.
Research 2 (1914), no. 1, pages 1-14.
[62] Wis. Cheese-makers Assoc., 12th Annual Meeting and
Report, 1906, page xxviii.
[63] Currie, J. N., The relation of composition to quality
in cheese, American Food Jour. 11 (1916), no. 9, page
458. See also Dox on the True Composition of Roquefort
Cheese, Ztsch. Untersuch. Nahr. u. Genussmtl. 22
(1911), pages 239-242.
[64] Thom, C., and Matheson, K. J., Biology of Roquefort
cheese, Storrs Exp. Sta. Bul. 79, pages 335-347, 1914.
[65] Currie, J. N., Flavor of Roquefort cheese, Jour. Agr.
Research, 2 (1914), 1, pages 1-14, Washington.
[66] Dox, A. W., Die Zusammensetzung des echten
Roquefort-Käses, in Ztschr. Untersuch. Nahr. u.
Genussmtl. Bd. 22, Heft. 4, pages 239-242, 1911.
[67] Marre, E., Le Roquefort, Rodez, 1906. This is the
authoritative monograph on Roquefort cheese problems.
[68] Reported on the word of Prof. Fleischmann.
[69] Thom, C., J. N. Currie and K. J. Matheson, Studies
relating to the Roquefort and Camembert types of
cheese, Storrs Exp. Sta. Bul. 79, pages 335-394, 1914.
[70] Thom, C., U. S. Dept. Agr. Bur. An. Ind. Bul. 82, 1905.
[71] Thom, C., The salt factor in the mold ripened cheeses,
Storrs Exp. Sta. Bul. 79, pages 387-394, 1914.
[72] Thom, C., and Currie, J. N., The dominance of Roquefort
mold in cheese, Jour. Biol. Chem. 15 (1913), no. 2,
pages 247-258.
[73] Currie, J. N., The composition of Roquefort cheese fat,
Jour. Agr. Research, 2 (1914), 6, pages 429-434.
[74] Thom, C., Soft cheese studies in Europe, U. S. Dept.
Agr. Bur. An. Ind. Rept. 22, pages 79-109, 1905.
[75] Frestadius, A., Nord. Mejeri Tid. 17 (1912), 14, page
159, Abs. N. Y. Produce Rev. 34 (1912), 2, page 54, and
Cutting, W. B., The use of baritine in cheese rinds,
Mo. Commerce and Trade Repts. 1908, 337, page 144, also
in Practical Dairyman, 2 (1908), 7, page 76.
[76] Stilton Cheese--J. P. Sheldon--from abs. by New York
Produce Rev. 28 (June 16, 1909), no. 8, pages 362-363.
Stilton is said to have originated with Mrs. Paulet,
Wymondham, Co. of Leicester, and to have been sold by
her brother--Host of the "Bill" at Stilton from which
village it derived its name.
[77] Percival, J., and G. Heather Mason, The microflora of
Stilton cheese, Jour. Agr. Sci. 5 (1913), part 2, pages
222-229. See also Thom, C., Soft cheese studies in
Europe, U. S. Dept. Agr. Bur. An. Ind. Rept. 22 (1905),
pages 79-109.
[78] Benson, Miles, in personal letter from analyses of
cheeses selected for the purpose.
[79] Dean, H. H., The Creamery Journal, Nov. 1904.
[80] N. Y. Produce Rev. etc., Vol. 32, no. 14, page 536.
[81] N. Y. Produce Rev. etc., Vol. 30, no. 5, page 188; Vol.
30, no. 14, page 534; Vol. 31, no. 5, page 182.
Marty, G., Brick cheesemaking, Wis. Cheese-makers
Assoc., 15th Annual Meeting, 1907, page 66.
Wuethrich, F., The manufacture of Brick cheese, Wis.
Cheese-makers Assoc., 14th Annual Meeting, 1906, page
50.
Schenk, C., Brick cheesemaking, Wis. Cheese-makers
Assoc., 13th Annual Meeting, 1905, page 38.
[82] Doane, C. F., and H. W. Lawson, Varieties of cheese,
descriptions and analysis, U. S. Dept. Agr. Bur. of An.
Ind. Bul. 146, 1911.
[83] Ligeon, X., Herstellung des Port Salut Käses, Milchztg.
38 (1909), no. 39, pages 459-460.
[84] These paragraphs were taken from N. Y. Exp. Sta. Bul.
56, Experiments in the manufacture of cheese; Part I.
The manufacture of Edam cheese, 1893. See also,
Haecker, T. L., Experiments in the manufacture of
cheese, Minn. Exp. Sta. Bul. 35, 1894.
[85] Boekhout, F. W. J., and J. J. O. de Vries, Cracking of
Edam, Verslag. Landbouwk. Onderzoek.
Rykslandboupoefstat. (Netherlands), 20 (1917), pages
71-78, fig. 1.
Boekhout, F. W. F., and J. J. O. de Vries, Sur le
défaut "Knijpers" dans le fromage d'Edam, Rev. Gen.
Lait, 9 (1913), no. 18, pages 420-427.
[86] Paragraphs taken from N. Y. Exp. Sta. Bul. 56,
Experiments in the manufacture of cheese; Part II. The
manufacture of Gouda cheese, 1893. See also, Hayward,
H., Method of making Gouda cheese, Pa. Exp. Sta. Rept.
1890, pages 79-81, and Haecker, T. L., Experiments in
the manufacture of cheese, Minn. Exp. Sta. Bul. 35,
1894, and Monrad, J. H., in N. Y. Produce Rev. 25
(1907), no. 8, page 336, where a home process of making
this cheese is given.
[87] The authors acknowledge here the helpful suggestions
and criticisms of G. C. Dutton, New York State Cheese
Instructor.
[88] Russell, H. L., Cheese as affected by gas-producing
bacteria, Wis. Exp. Sta. Rept. 1895, pages 139-146.
Marshall, C. E., Gassy curd and cheese, Mich. Exp. Sta.
Bul. 183, 1900.
[89] S. M. Babcock, Hot iron test of cheese curd, Wis. Exp.
Sta. Rept. 1895, pages 133-134.
[90] Van Slyke, L. L., and E. B. Hart, A study of some of
the salts formed by casein and paracasein with acids,
their relation to American Cheddar cheese, N. Y.
(Geneva) Exp. Sta. Bul. 214, 1902.
[91] Decker, J. W., Cheesemaking from sour milk, Wis. Exp.
Sta. Rept. 1898, pages 42-44.
[92] Russell, H. L., Cheese as affected by gas producing
bacteria, Wis. Exp. Sta. Rept. 1895, pages 139-146.
Marshall, C. E., Gassy curd and cheese, Mich. Exp. Sta.
Bul. 183, 1900.
Moore, V. A., and A. R. Ward, Causes of tainted cheese
curds, N. Y. (Cornell) Exp. Sta. Bul. 158, 1899.
[93] Van Slyke, L. L., Investigations relating to the
manufacture of cheese, N. Y. (Geneva) Exp. Sta. Bul.
68, 1894.
[94] Van Slyke, L. L., Investigations relating to the
manufacture of cheese, N. Y. (Geneva) Exp. Sta. Bul.
62, 1893.
[95] Van Slyke, L. L., Methods of paying for milk at cheese
factories, N. Y. (Geneva) Exp. Sta. Bul. 308, 1908.
[96] Farm Bur. Exchange, St. Lawrence Co., N. Y., Vol. 1,
no. 9, 1915. Cooling milk before delivery at the cheese
factory.
[97] Sammis, J. L., et al., Factors controlling the moisture
content of cheese curds, Wis. Exp. Sta. Research Bul.
7, 1910.
Ont. Agr. College and Exp. Farm Rept. 1909, pages
111-124, Cheese making experiments.
Ont. Agr. College and Exp. Farm Rept. 1910, pages
111-128, Cheese making experiments.
Fisk, W. W., A study of some factors influencing the
yield and the moisture content of Cheddar cheese,
Cornell Exp. Sta. Bul. 334, pages 515-537, 1913.
[98] Sammis, J. L., and A. T. Bruhn, The manufacture of
cheese of the Cheddar type from pasteurized milk, U. S.
Dept. Agr. Bur. An. Ind. Bul. 165, pages 1-95, 1913.
[99] New York Prod. Review, Vol. 34, no. 2, page 66.
[100] Babcock, S. M., _et al._, Cheese ripening as
influenced by sugar, Wis. Exp. Sta. Rept. 1901, pages
162-167.
E. G. Hastings, _et al._, Studies on the factors
concerned in the ripening of Cheddar cheese, Wis. Exp.
Sta. Research Bul. 25.
[101] Fisk, W. W., Skim-milk Cheddar cheese, N. Y. (Cornell)
Exp. Sta. Ex. Bul. 18, 1917.
[102] Curd was spilled but practically all recovered.
[103] Suzuki, S. K., _et al._, Production of fatty acids and
esters in Cheddar cheese, Wis. Exp. Sta. Research Bul.
11.
[104] Babcock, S. M., _et al._, Cheese ripening as
influenced by sugar, Wis. Exp. Sta. Rept. 1901, pages
162-167.
[105] Bosworth, A. W., and M. J. Prucha, Fermentation of
citric acid in milk, N. Y. (Geneva) Exp. Sta. Tech.
Bul. 14, 1910.
Van Slyke, L. L., and A. W. Bosworth, Condition of
casein and salts in milk, N. Y. (Geneva) Exp. Sta.
Tech. Bul. 39, 1914.
Van Slyke, L. L., and E. B. Hart, A study of some of
the salts formed by casein and paracasein with acids;
their relation to American Cheddar cheese, N. Y.
(Geneva) Exp. Sta. Bul. 214, 1902.
Van Slyke, L. L., and E. B. Hart, Some of the
relations of casein and paracasein to bases and acids
and their application to Cheddar cheese, N. Y.
(Geneva) Exp. Sta. Bul. 261, 1905.
Van Slyke, L. L., and O. B. Winter, Cheese ripening
investigations, N. Y. (Geneva) Exp. Sta. Tech. Bul.
33, 1914.
[106] Van Slyke, L. L., and E. B. Hart, The relation of
carbon dioxide to proteolysis in the ripening of
Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 231,
1903.
[107] Van Slyke, L. L., and E. B. Hart, Some of the
compounds present in American Cheddar cheese, N. Y.
(Geneva) Exp. Sta. Bul. 219, 1902.
[108] Van Slyke, L. L., _et al._, Action of rennin or
casein, N. Y. (Geneva) Exp. Sta. Tech. Bul. 31, 1913.
Van Slyke, L. L., _et al._, Cheese ripening
investigations; rennet enzyme as a factor in cheese
ripening, N. Y. (Geneva) Exp. Sta. Bul. 233, 1903.
[109] Bosworth, A. W., Studies relating to the chemistry of
milk and casein, N. Y. (Geneva) Exp. Sta. Tech. Bul.
37, 1914.
[110] Wis. Exp. Sta. Rept. 1898, Distribution of galactase
in milk from different sources, pages 87-97.
Wis. Exp. Sta. Rept. 1903, pages 195-197, 201-205,
222-223, Action of proteolytic ferments on milk.
[111] Wis. Exp. Sta. Rept. 1900, pages 102-122.
[112] Harding, H. A., and M. J. Prucha, The bacterial flora
of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Tech. Bul.
8.
[113] Bacterium, Bacillus and Lactobacillus are preferred by
different authors as generic placing of the Bulgarian
sour milk species.
[114] Hastings, E. G., Alice C. Evans and E. B. Hart, The
bacteriology of Cheddar cheese, Wis. Exp. Sta. Bul.
150, pages 1-52, 1912.
[115] Harding, H. A., The rôle of the lactic acid bacteria
in the manufacture and in the early stages of ripening
of Cheddar cheese, N. Y. (Geneva) Exp. Sta. Bul. 237,
1903.
[116] Heinemann, P. G., The kinds of lactic acid produced by
lactic acid bacteria, Jour. Biol. Chem., Vol. 2, pages
603-608.
[117] Hastings, E. G., _et al._, The bacteriology of Cheddar
cheese, U. S. Dept. Agr. Bur. An. Ind. Bul. 150, 1912.
[118] Van Slyke, L. L., and E. B. Hart, Conditions affecting
chemical changes in cheese ripening, N. Y. (Geneva)
Exp. Sta. Bul. 236, 1903.
[119] Van Slyke, L. L., _et al._, Cheese ripening at low
temperatures, N. Y. (Geneva) Exp. Sta. Bul. 234, 1903.
[120] Van Slyke, L. L., _et al._, Cheese ripening at low
temperatures, N. Y. (Geneva) Exp. Sta. Bul. 234, 1903.
[121] Doane, C. F., Methods and results of paraffining
cheese, U. S. Dept. Agr. Bur. An. Ind. Circ. 181,
pages 1-16, 1911.
[122] Doane, C. F., and E. E. Eldredge, The use of Bacillus
Bulgaricus in starters for making Swiss or Emmenthal
cheese, Dept. of Agr. Bur. An. Ind. Bul. 148, 1915.
[123] N. Y. Produce Rev. and Am. Creamery, Vol. 37, no. 25,
page 1112, Starter for Swiss cheese.
[124] Clark, W. M., On the formation of "eyes" in Emmenthal
cheese, Jour. Dairy Sci. 1 (1917), no. 2, pages
91-113.
Among important studies of Swiss cheese ripening are
the following: Freudenreich, E. v., and Orla Jensen,
Ueber die in Emmentalerkäse stattfindende
Proprionsäuregärung, Centralb. f. Bakt. etc. 2 Abt.
17, page 529.
Jensen, Orla, Biologische Studien über den
Käsereifungs-prozess unter spezieller Berucksichtigung
der flüchtigen Fettsäuren, Centralb. f. Bakt. etc. 2
Abt. 13 (1904), page 161.
Eldredge, E. E., and L. A. Rogers, The bacteriology of
cheese of the Emmenthal type, Centralb. f. Bakt. 2
Abt. 40 (1914), no. 1/8, pages 5-21.
[125] Gorini, C., Studi sulla fabricatione razionale del
fromaggi Grana, Boll. uff. del Ministero Agr. Ind. e
Comm. Anno X, serie C, Fasc. 10, pages 1-7, Roma,
1911.
Gorini, C., On the distribution of bacteria in Grana
cheese, Centralb. f. Bakt. etc. 2 Abt. 12 (1904),
pages 78-81.
Fascetti, G., The technological chemistry of the
manufacture of Grana cheese in Reggio, Staz. Sper.
Agr. Ital. 47 (1914), no. 8, pages 541-568.
[126] Cornalba, G., Caciocavallo in Lombardy, L'Industria
del Latte 3, page 105, Abs. in Jahresb. f. Tierchemie
36 (1906), page 250.
[127] Babcock, S. M., Albumin cheese, Wis. Exp. Sta. Rept.
12 (1895), page 134.
[128] Doane, C. F., Whey butter, U. S. Dept. Agr. Bur. An.
Ind. Circ. 161, pages 1-7, 1910.
Sammis, J. L., Making whey butter at Cheddar cheese
factories, Wis. Exp. Sta. Bul. 246, 1915.
Ellenberrger, H. B., and M. R. Tolstrup, Skimming whey
at Vermont cheese factories, Vt. Dept. Agr. Bul. 26,
1916.
[129] Farrington, E. H., and G. J. Davis, The disposal of
creamery sewage, Wis. Exp. Sta. Bul. 245, 1915.
[130] Dotterrer, W. D., and R. S. Breed, Why and how
pasteurize dairy by-products, N. Y. (Geneva) Exp. Sta.
Bul. 412, 1915.
[131] Harding, H. A., and G. A. Smith, Control of rust spots
in cheese, N. Y. (Geneva) Exp. Sta. Bul. 225, 1902.
[132] Elliott, W. J., Creameries and cheese factories, Mont.
Exp. Sta. Bul. 53, 1904.
Farrington, E. H., and E. H. Benkendorf, Origination
and construction of cheese factories and creameries,
Wis. Exp. Sta. Bul. 244, 1915.
[133] From N. Y. price current.
[134] Hart, E. B., A simple test for casein in milk and its
relation to the dairy industry, Wis. Exp. Sta. Bul.
156, pages 1-22, 1907.
[135] Sammis, J. L., The moisture test in the cheese
factory, Wis. Exp. Sta. Circ. 81, 1917.
Troy, H. C., A cheese moisture test, N. Y. (Cornell)
Exp. Sta. Ext. Bul. 17, 1917.
[136] Sammis, J. L., Correct payment for cheese factory milk
by the Babcock test, Wis. Exp. Sta. Bul. 276, 1917.
[137] Dairy Laws of Wisconsin, 1916, section 4607a.
[138] Sammis, J. L., The improved system of selling cheese,
Hoard's Dairyman 52 (1916), 15, pages 5, 11-12.
Hibbard, B. H., and A. Hobson, Markets and prices of
Wisconsin cheese, Wis. Exp. Sta. Bul. 251, pages 1-56,
1915.
[139] Hibbard, B. H., and Asher Hobson, Markets and prices
of Wisconsin cheese, Wis. Exp. Sta. Bul. 251, 1915.
[140] N. Y. Agricultural Laws, Sect. 3, paragraphs 48 and
49.
[141] Langworthy, C. F., and C. L. Hunt, Cheese and its
economical uses in the diet, U. S. Dept. Agr. Farmers'
Bul. 487, 1912.
[142] See also, Reich, R., Cheese as a food and its judgment
from standpoint of the food chemist, Arch. f. Hyg. 80
(1913), no. 1/6, pages 169-195.
[143] This calculation was added by the authors.
[144] Varietal name added by authors.
[145] Doane, C. F., and H. W. Lawson, Varieties of cheese,
U. S. Dept. Agr. Bur. An. Ind. Bul. 146.
[146] U. S. Dept. Agr. Bur. An. Ind., Dairy Div. A. I. 21,
1917.
[147] Doane, C. F., _et al._, The digestibility of cheese,
U. S. Dept. Agr. Bur. An. Ind. Circ. 166, pages 1-21,
1911.
[148] Langworthy and Hunt, _loc. cit._
[149] U. S. Dept. Agr. Farmers' Bul. 487, page 38.
[150] Levin, W., Cheese poisoning--a toxicogenic bacillus
isolated from cheese, Jour. Lab. Clin. Med. 2 (1917),
page 761.
[151] Thom, C., Camembert cheese problems in the United
States, U. S. Dept. Agr. Bur. An. Ind. Bul. 115.
[152] Langworthy and Hunt, _loc. cit._
[153] Langworthy and Hunt, _loc. cit._
[154] U.S. Dept. of Agr. Bur. An. Ind. A. I. 18.
INDEX
Acetic acid in cheese, 247.
Acid cocci, 19.
Acid fermentation, 17.
Acid organisms, 41.
Acid peptonizing organisms, 41.
Acidity,
in cheese and curd, 57, 58, 59.
and color, 67.
and rennet action, 66.
and ripening, 255.
and separation of whey, 66.
and texture, 67.
control of, 64.
in milk, 60.
testing, 60, 61.
Acidy cheese, 66.
Acme curd rake, 196.
Albumin, 10.
Albumin cheese, 295.
Alcohols in cheese, 248.
Alkaline bacteria, 20.
Appetitost, 114.
Ash of milk, 11.
Ayers, S. H. (Thom and), 21.
Babcock, S. M., 201, 237, 248, 295.
Babcock test, 327-332.
Bacillus botulinus, 370.
bulgaricus = Bacterium bulgaricum, 18, 279.
enteritidis, 370.
subtilis, 20.
Bäckstein cheese, 164.
Bacteria, 14.
alkali-producing, 20.
control of, 25.
from the air, 23.
from the cow, 23.
from the milker, 24.
from the utensils, 24.
groups of, in milk, 15.
in Cheddar ripening, 252-254.
inert type, 20.
influence on yield of Cheddar, 227.
peptonizing, 20.
sources in milk, 22.
Bacterium bulgaricum, 18, 19.
aerogenes, 18.
casei, 253.
coli-communis, 18, 252.
guntheri, 41.
lactis acidi, 18, 41, 252, 254.
lactis aerogenes, 252.
liquefaciens, 20.
prodigiosus, 20.
Baer, U. S., and W. L. Carlyle, 12.
Baker's cheese, 105.
Bang, Ivar, 39.
Bang's theory of casein, 37.
Barite, baryta, 159.
Barnard curd mill, 208.
Benson, Miles, 163.
Bergey, D. H., 16.
Besana, C., 29.
Block Swiss, 285.
Blue label, 109.
Blue-veined cheeses, 150.
Board of Health lactometer, 336.
Boards of Trade (Cheese), 349, 350.
Boekhout, J. W. J., and J. J. Ott de Vries, 174.
Bondon cheese, 94.
Bosworth, Alfred W., 37-38, 40, 126, 251.
Bosworth, A. W., and M. J. Prucha, 249.
Bosworth, A. W., and L. L. Van Slyke, 40.
Bosworth's theory of casein, 37.
Branding cheese, 360.
Breeds of cows, milk from, 6.
Brick cheese, 86, 136, 164 to 169, 358.
making, 165.
qualities, 167.
ripening, 167.
score-card, 169.
yield, 169.
Brie,
American, 134-136.
French, 117, 131, 132.
Brindse, Brinse cheese, 110.
Bushnell, L. D., and W. R. Wright, 44.
Buttermilk cheese, 93.
Butyric acid in Cheddar cheese, 248.
Butyric organisms, 21.
Buying milk, 343.
Caciocavallo cheese, 293.
California Jack cheese, 233.
Calorimeter values, 364.
Camembert cheese, 86, 111, 117 to 131, 137.
acidity in, 122.
bacteria in, 127.
composition, 128.
described, 117.
domestic, 360.
factory, 129.
group, 117.
lot-card, 124, 125.
making, 118-122.
ripening, 123.
Caproic acid in cheese, 136.
Carrés affinés, 114.
Casein, defined chemically, 33.
acted on by acid, 33.
in cheese ripening, 249.
in milk and cheese, 9.
Robertson's theory, 34.
test (Hart), 334.
Caseinogen, 35.
Catalase, 11.
Chapais, J. C., 137.
Cheddar cheese, 79, 86, 173, 184 to 275, 358, 368.
acidity test for, 190.
acidy, 266, 270.
American, 230.
body in, 271, 273.
boxes for, 264.
calorimeter studies of, 368.
cheddaring curd for, 204-207.
color in, 270.
composition of, 223.
cooking curd for, 195-200.
corky, 199.
cutting curd for, 193.
defects in, 265.
drawing whey, 200.
dressing, 216.
dry body in, 267.
English, 173.
feedy flavors in, 265.
finish in, 271.
firming curd for, 201-204.
flavor of, 221.
food value of, 362-365.
fruity flavors in, 266.
gas in curd for, 219.
gas in milk for, 217, 219, 269.
gassy, 268.
hooping curd for, 212.
hot-iron test for, 201, 208.
judging, 271.
losses in, 262, 263.
lot-card for, 184, 187.
matting, 204.
milk for, 186.
milling, 207.
moisture content of, 228, 258.
mottled, 221, 270.
packing curd for, 202.
paraffining, 263.
pin-holes in, 189.
pressing, 213.
quality in, 221, 272-273.
ripening milk for, 189 to 192.
ripening of, 247 to 263.
salting curd for, 211.
score-card for, 271, 273, 275.
seamy color in, 214, 221.
setting, 192.
shipping, 264.
starter for, 190, 191.
sweet flavor in, 266.
texture of, 267.
variations of process, 229.
yield, 224, 225.
Cheese, and health, 369.
and meals, 367.
and price of, 373.
boxes, 357.
canned, 372.
care in home, 372.
choice of, 370-371.
classification of, 81-85.
color, 56.
composition-table, 86, 364.
definition of, 1.
digestibility of, 368.
fondue, 375.
food value of, 362-367.
fuel value of, 365.
history of, 4.
in dietaries, 370-374.
in the household, 361-381,
knife, 205.
names, 81.
poisoning, 370.
price, 323, 357.
problems, 3.
processed, 84.
ripening (_see varietal descriptions_).
roast, 380.
salad, 378, 379.
sandwich, 371, 378.
sauce, 374, 381.
soufflé, 376.
total consumption of, 362.
trier, 272.
varieties, 3.
with sour-milk flavor, 89.
yield basis for buying milk, 343.
Cheese-making,
an art, 2.
a science, 3.
Chemistry of rennet action, 33-40.
Cheshire, 184.
Clabber cheese, 90.
Clark, W. M., 284.
Classification of cheese, 81 to 85.
Club cheese, 85, 231.
Cold-storage, 356, 361.
Colon-aërogenes group, 18.
Color, 56.
Colostrum, 18.
Commercial starter, 43.
Composition of Brick, 169.
Camembert, 128.
Cheddar, 223.
Cottage, 92.
Cream, 108.
Limburger, 147.
Neufchâtel, 105, 107.
Roquefort, 151.
Swiss, 287.
Conn, H. W., 16, 23, 152.
Connecticut (Storrs) Exp. Sta. Rept., 7, 16.
Constituents of milk, 7.
Cooking curd, 77.
for Cheddar, 195.
for Swiss, 281.
Coöperative organizations, 309.
Cornalba, G., 293.
Cottage cheese, 2, 86, 368, 379-381.
discussed, 90-93.
Coulommiers cheese, 111, 117, 131, 132.
Cow-brand cheese, 109.
Cream cheese, 108.
Curd, 9.
breaking, 75.
chemistry of, 33 to 40.
cooking of, 77.
cutting, 75.
draining, 79.
fork, 210.
knives, 77 (Fig. 11), 194, 195.
Curdling period, 74.
Curd-making, 55.
factors in, 55.
Curd mills, 207 to 209.
Curd pail, 213.
Curd rakes, 196.
Curd scoop, 213.
Curd sink, 204.
Curd test, 26.
Currie, James N., 149, 150, 155, 156.
Cutting, W. B., 159.
Cutting curd, 75-77.
for Brick, 165.
for Cheddar, 193-195.
for Edam, 175.
for Isigny, 135.
for Limburger, 141.
for Roquefort, 154.
for Swiss, 280-281.
Dahlberg, Arnold O., 98.
Daisies (cheese), 230.
Danish cheese, 173.
Davis, B. J. (and L. A. Rogers), 16.
Dean, H. H., 163.
Decker, John W., 217.
Derbyshire, 184.
Diastase, 11.
Digestibility of cheese, 367.
Diseased cows, effect on milk, 13.
Doane, C. F., 64, 263, 296.
Doane, C. F., and E. E. Eldredge, 279.
Doane, C. F., and H. W. Lawson, 169, 365.
Dotterrer, W. D., and R. S. Breed, 301.
Dox, Arthur W., 126, 150.
Draining, 79.
Camembert, 121-122.
Cheddar, 195-206.
Cottage, 91.
Limburger, 142.
Neufchâtel, 97.
Roquefort, 154.
Swiss, 280-282.
Draining cloths,
for Jack cheese, 235.
for Neufchâtel, 97.
for Swiss, 282.
Draining rack for Neufchâtel, 97.
Dressing Cheddar, 216.
Dry body, 267.
Duclaux, E., 39, 33-40.
Duclaux's theory of casein, 36.
Dutch cheeses, 173.
Dutton, G. C., 184.
Eagle brand, 109.
Eckles, C. H., and Otto Rahn, 112.
Eckles, C. H., and R. H. Shaw, 7.
Edam cheese, 173, 174 to 180, 366.
Eldredge, E. E., and L. A. Rogers, 284.
Ellenberger, H. B., and M. R. Tolstrup, 296.
Elliott, W. J., 310.
Emmenthal or Emmenthaler, 276
English dairy cheese, 238.
Enzymes,
in cheese-ripening, 250.
in milk, 11.
Equipment list for Cheddar factory, 307.
Esten, W. M., 41.
Esten, W. M., and C. J. Mason, 16, 129.
Esters in Cheddar cheese, 248, 254.
Export Cheddar, 230.
Exportation of cheese, 321.
Factory, 297-309.
arrangement, 302-306.
boiler-room in, 301.
building, 299.
cleanliness in, 307.
coöperative, 308.
curing-rooms, 300.
drainage, 298.
equipment list, 307.
heating, 300.
location of, 298, 299.
organization, 308-309.
proprietary, 308.
supplies, list for, 307.
system, 313, 320.
ventilation of, 300.
water in, 298.
Farm cheese, 133.
Farrington, E. H., and G. H. Benkendorf, 310.
Farrington, E. H., and G. J. Davis, 298.
Farrington, Harvey, 314.
Farrington's test, 62.
Fascetti, G., 288.
Fat-basis for buying milk, 344.
Fat and casein ratio, 224, 226.
Fat and cheese yield, 225, 226.
Fat and water content, 86.
Fat in cheese-ripening, 86.
Fat in milk, 8.
Fat loss, 226-227.
plus two method, 345.
Fat test, 327-334.
Feeds, 11.
Fermentation, 15.
Fermentation test, 26.
Ferments, 15, 29.
Filled cheese, 315, 361.
Fisk, Walter W., 68, 89, 228.
"Flats," 230.
Flavor of cheese, 368, 371.
Flavor of feeds, 11.
Fleischmann, W., 152.
Food value of cheese, 362-367.
Forbes, E. B., and M. H. Keith, 9, 33 to 40.
Formic acid in Cheddar, 248.
Frandsen, J. H., 23, 89.
Frandsen, J. H., and T. Thorsen, 89.
Fraser, W. J., 23.
Fraser hoop, 212.
Frestadius, A., 159.
Freudenreich, E. von, and Orla Jensen, 284.
Full skim Cheddar, 242.
Galactase, 11.
Gang press, 214.
Gases in cheese-ripening, 249.
Gassy curd, 146, 220.
Gassy milk, 219.
Geographical distribution of cheese factories, 315.
Germicidal effect of milk, 22.
Gervais cheese, 109.
Getman, Louis, 139.
Gex cheese, 164.
Glaesler (Swiss), 286.
Glymol, 334.
Goat cheese, 109.
Gorgonzola cheese, 158 to 161.
Gorini, Constantine, 288.
Gosselin curd mill, 208.
Gouda cheese, 173, 180 to 183.
Gournay cheese, 114.
Grana cheese, 288.
Granular curd cheese, 232.
"Green" cheese, 247.
Gruyère, 276.
Guthrie, E. S., and W. W. Fisk, 44.
Haecker, T. L., 180.
Half-skim Cheddar, 243.
Hall, W. W., 187.
Halliburton, 35.
Hammarsten, Olof, 39, 33-40.
Hammarsten's theory of rennet action, 35.
Hand cheese, 112.
Hard cheese, 172.
Harding, H. A., 23, 254.
Harding, H. A., and M. J. Prucha, 252.
Harding, H. A., J. K. Wilson, and G. A. Smith, 25.
Harding, H. A., and G. A. Smith, 306.
Harris curd mill, 209.
Hart, E. B., 38, 40, 91, 201, 249, 253, 255, 256, 334.
Hart casein test, 334.
Harz cheese, 112.
Hastings, E. G., 21, 44, 237.
Hastings, E. G., and Alice C. Evans, 60.
Hastings, E. G., Alice C. Evans, and E. B. Hart, 253, 255.
Hayward, H., 180.
Heat in cheese-making, 77-78, 87, 91, 195, 281.
Heinemann, P. G., 254.
Hibbard, B. H., and A. Hobson, 349, 358-359.
History of cheese-making, 4, 311.
Hoops, for Camembert, 121.
for Cheddar, 212.
for Roquefort, 154.
for Swiss, 278.
Hosl, J., 39.
Hot-iron test, 201.
Household, cheese in, 362-381.
Hunziker, O. F., 22.
Hydrogen in Cheddar, 254.
Importation of cheese, 321.
Inert bacteria, 20.
Iowa Exp. Sta. Bull., 310.
d'Isigny cheese, 132, 134-137.
Italian cheeses, 288-291.
Jack cheese, 184, 233-236.
Jensen, Orla, 284.
Junker curd mill, 209.
Kascoval cheese, 164.
Kiernan, Mrs. E. E., 113.
Kikkoji, 36, 39.
King, F. H., and E. H. Farrington, 12.
Kosher cheese, 136.
Lactic starter, 41-54.
Lactometer, 335.
Board of Health type, 336.
Quevenne type, 335.
Lactose (_see_ Milk-sugar), 10.
Langworthy, C. F., and C. L. Hunt, 363, 372.
Larsen, C., and W. White, 44.
Lauder, A., and A. Cunningham, 22.
Laws about cheese, 359-361.
Laws about milk, 347.
Leicestershire, 184.
Levin, W., 370.
Leyden cheese, 238.
License for cheese-maker, 361.
Liederkrauz cheese, 134, 138.
Ligeon, X., 170.
Limburger, 86, 136, 139 to 147, 358, 371.
factory, 139-140.
making process, 140-143.
qualities, 145.
ripening, 143-145.
wrapping, 145.
yield of, 147.
Lindet, L., 38, 39.
Lipase, 11.
Livarot cheese, 135.
Loevenhart, A. S., 36, 39.
Long-horn (Cheddar) cheese, 230.
Lot-card, for Camembert, 124-125.
for Cheddar, 184, 187.
for starter, 53.
Macaroni and cheese, 377.
Maine Exp. Sta. Rept., 7.
Malakoff cheese, 94, 114.
Manns, A. G., 7.
Manns test, 231.
Manufacturer's brand, 360-361.
Marketing, 343-361.
laws concerning, 360.
Marre, E., 151.
Marschall test, 62.
Marshall, C. E., 189, 217.
Marty, G., 165.
Matheson, K. J., F. R. Cammack, 100.
Matheson, K. J., C. Thom, and J. N. Currie, 94.
Matting, 204.
Mayo, N. F., and C. G. Elling, 289.
Mazé, P., 116.
McAdam, Robert, 314.
McNaughton, Janet, 132.
McPherson curd agitator, 196.
Mercantile exchanges, 351.
Michels, John, 89.
Michigan Agr. Law, 13.
Milk, acid fermentation of, 17.
acidity in, 60.
albumin, 10.
ash, 11.
bacteria in, 21.
bacterial contamination of, 21.
buying, 343.
casein in, 9, 224.
clean, 22.
colostrum in, 13.
composition of, 5, 6, 56, 222.
constituents, 7.
defined, 5.
enzymes in, 11.
fat in, 8, 224.
flavors in, 11.
from diseased cows, 13.
germicidal property, 22.
lactose in, 10.
moisture in, 8.
odors in, 12.
paying for, 343.
quality in, 5.
sugar (lactose), 10.
variation in composition, 6.
Milking machines, 25.
Milk-sugar, 10.
Moisture and acidity, 70.
Moisture control, 68, 69.
Moisture limits in cheese, 358.
Moisture test (Troy's), 337-342.
Molding machines for Neufchâtel, 98.
Molding Neufchâtel, 104.
Molds,
in Cheddar, 271.
in milk, 21.
Monrad, J. H., 112, 114, 180.
Moore, V. A., and A. R. Ward, 217.
Morrow, G. A., and A. G. Manns, 7.
Mottled Cheddar, 221, 270.
Mucors, 93.
Münster, 147, 148, 366.
Mysost, 293, 295.
Natural starter, 43.
Neufchâtel, 80, 85, 86, 89, 371.
American, 95.
domestic, 95, 106.
factory, 95.
group discussed, 94 to 109.
packages, 98.
ripened form, 114-116, 117.
yield, 107.
New Jersey Exp. Sta. Rept., 7.
New York (Geneva) Exp. Sta. Rept., 7, 8, 174.
New York Mercantile Exchange, 351-356.
New York Price Current, 315, 351.
New York Produce Review, 165, 233, 280.
New York State Department of Agriculture, 13.
Niszler (Swiss) cheese, 286.
Nut cheese, 109.
Odors absorbed by milk, 12.
Oidium (Oospora) lactis, 113, 116, 131, 136, 163.
Oka cheese, 169.
Olimento cheese, 109.
Olive cheese, 109.
Olson, G. A., 74.
Ontario Agricultural College Bulletins, 7, 228.
Over-ripe milk, 218.
Pails, 24, 25.
Paracasein, 35, 250.
Paraffining Cheddar, 263.
Parmesan cheese, 2, 80, 86, 173, 288-291.
Pasteurization, 11, 26, 45, 229, 396.
Pasteurized Cheddar, 229.
Pasty body, 270.
Paying for milk, 343-346.
Penicillium brevicaule, 129.
camemberti, 116, 126, 127, 131.
camemberti var. rogeri, 116.
candidum, 116.
roqueforti, 155, 156, 159, 163.
Pennsylvania pot cheese, 113.
Pepsin, 30, 33.
Peptonizing bacteria, 20.
Percival, J., and G. Heather Mason, 163.
Perishable varieties, 356.
Peroxidase, 11.
Petit Carré, 94, 114.
Petite Suisse, 94, 114.
Petits Bondons, 114.
Petry, E., 36, 39.
Philadelphia cream, 109, 360.
Picnic cheese, 230.
Pimiento cheese, 85, 101.
Pimientos in Cheddar, 238.
Pim-olive cheese, 109.
Pineapple cheese, 184, 238.
Pohl curd mill, 208.
Poisoning by cheese, 370.
Pont l'Eveque cheese, 135.
Pooling method, 345.
Port du Salut cheese, 136, 169 to 171.
Pot cheese, 113.
Pouriau, A. F., 82, 114.
Press cloths, 212.
Presses, 214, 215.
Prices,
distribution of, 357-359.
yearly average of, 323.
Primost, 295.
Processed cheese, 84.
Propionic acid in cheese, 247, 248.
Provolono, 294.
Prucha, M. J., and H. M. Weeter, 23.
Ptyalin, 30.
Publow, C. A., 60.
Publow's test, 62.
Pure culture starter, 43.
Quality,
in Cheddar, 272-273.
in Edam, 180.
in Limburger, 145.
in milk, 6.
in Swiss, 286.
Quevenne lactometer, 335.
Rabbit cheese, 372.
Raffiné cheese, 137, 138.
Recipes for cooking cheese, 375-381.
Reductase, 11.
Regianito cheese, 292.
Reich, R., 363.
Rennet, 9, 30, 312.
action, 33 to 40.
action, chemistry of, 33
action delayed by, 73.
adding, 72.
amount to use, 72.
extract, 31, 279.
for Camembert, 121.
for Cheddar, 192.
for Limburger, 141.
for Neufchâtel, 100.
for Roquefort, 153.
for Swiss, 279.
in ripening Cheddar, 250.
strength of, 72.
temperature of using, 71.
test, 62.
Rennin, 30.
Rice and cheese, 377.
Ricotte, 11, 295.
Robbiola, 117.
Robertson, T. Brailsford, 38.
Robertson's theory of casein, 34.
Roger, Georges, 116.
Rogers, L. A., 16.
Rogers, L. A., and B. J. Davis, 16.
Roquefort cheese, 2, 86, 150, 158, 368, 369, 371.
acidity for, 153.
caves for, 151.
composition of, 151.
curdling for, 153.
cutting curd for, 154.
draining, 154.
from cow's milk, 152.
milk for, 153.
mold for, 154.
ripening of, 156-157.
salting, 155.
setting, 153.
temperature, 153.
Ruddick, J. A., and G. H. Baur, 26.
Russell, H. L., 189, 217.
Rusty spots, 74, 306.
Sage cheese, 239-241.
Salt in Cheddar ripening, 259.
Salting,
Camembert, 122.
Cheddar, 211.
Limburger, 142.
Neufchâtel, 102.
Roquefort, 155.
Swiss, 283.
Sammis, J. L., 95, 228, 296, 337, 347, 349.
Sammis, J. L., and A. T. Bruhn, 11, 41, 57, 229.
Sammis, J. L., S. K. Suzuki and F. W. Laabs, 33.
Sammis' method, 229.
Sap sago, 294.
Schenk, C., 165.
Schmidt-Nielson, S., 36, 39.
Schmierkäse, 90.
Schroeder, E. C., 99.
Schweitzer cheese, 276.
Score-card,
for Brick, 169.
for Cheddar, 271.
for Limburger, 146.
for starter, 51.
for Swiss, 287.
Sediment test, 27, 28.
Semi-hard cheeses, 149-171.
Setting, 71.
Shaw, R. H. (and C. H. Eckles), 7.
Sheep's milk, 151, 152.
Sheep's milk cheese, 150.
Sheldon, J. P., 161.
Shot-gun cans, 97.
Size factor in ripening, 263.
Skim cheese, 89, 361, 366.
bacteria, 134-147.
Cheddar, 241-246.
Neufchâtel, 105, 107.
ripened by molds, 111.
Soft cheeses, 82-83, 86.
Solids not fat, 335-337.
Speed knife, 217.
Spiro, K., 36, 39.
Square cream, 109.
Standards, 359.
Starter, 42.
amount to use, 52.
care of milk for, 47.
commercial, 43.
containers for, 45.
for Brick, 165.
for Camembert, 121.
for Cheddar, 189.
for Neufchâtel, 99.
for Roquefort, 153.
for Swiss, 279.
handling, 42-50.
lot-card for, 53.
"mother," 47
natural, 42.
pasteurization of, 45.
propagation of, 46-48.
qualities of, 50.
score-card for, 51.
Startoline, 47.
State brands, 360.
Stevenson, C., 29.
Stilton cheese, 161-163.
Stirred curd cheese, 232.
Stocking, W. A., Jr., 22, 23, 25.
Storage of cheese, 103.
Streptococcus lacticus, 41.
Streptothrix-actinomyces group, 21.
Succinic acid, 254.
Suzuki, S. K., 247.
Sweet curd cheese, 236.
Swiss cheese, 80, 86, 173, 276-288, 358, 366, 368, 371.
block, 278.
breaking, 281.
composition, 287.
curing, 283.
cutting, 280.
drum, 278.
eyes in, 283-285.
factories, 276-278.
making process, 280-283.
pressing, 282.
quality in, 286.
rennet for, 279.
salting, 283.
score-card for, 287.
starter for, 279.
testing, Chapter XIX, 327.
Swiss harp, 278.
Tests,
acid, 60, 61.
Babcock, 327-334.
casein, 334.
curd, 26.
fat, 327.
fermentation, 26.
Hart, 334.
hot-iron, 201.
lactometer, 335-337.
moisture in cheese, 337-342.
rennet, 62.
sediment, 27, 28.
solids not fat, 335-337.
Troy's moisture, 337-342.
Thom, C., 117, 154, 155, 158, 372.
Thom, C., and S. H. Ayers, 21.
Thom, C., and J. N. Currie, 156.
Thom, C., J. N. Currie, and K. J. Matheson, 116, 152.
Thom, C., and K. J. Matheson, 149.
Tinfoil wrapping, 145.
Todd, A., and E. C. V. Cornish, 29.
Tolstrup, R. M., 91.
Trappist, 169.
Trier, 272.
Troy, H. C., 337.
Trypsin, 30.
Twins, 230.
Tyrein, 35.
U. S. Census Report, quoted, 317, 318 to 322.
U. S. Dept. Agr. Yearbooks, quoted, 326.
U. S. Treasury Dept. Hygienic Laboratory Bulletin, 22.
Utensils, 24.
Valerianic acid in cheese, 136.
Van Dam, W., 29, 36, 39.
Van Eyck Machine Co., 98.
Van Herwerden, M., 36, 39.
Van Slyke, L. L., 8, 223, 224, 225, 251, 257, 262.
Van Slyke, L. L., and A. W. Bosworth, 9, 36, 39, 40, 249.
Van Slyke, L. L., and D. D. Van Slyke, 33.
Van Slyke, L. L., and E. B. Hart, 38, 40, 91, 201, 249, 256.
Van Slyke, L. L., and C. A. Publow, 310.
Van Slyke, L. L., and O. B. Winter, 249.
Vat, 190.
Vermont Exp. Sta. Rept., 7.
Victor curd mill, 208.
Ward, A. R., 217.
Washed curd process, 236.
Water in milk, 8.
Welsh rabbit, 377.
Wensleydale, 184.
Whey, 222.
Whey butter, 295.
Whey cheese, 85, 295.
Whey siphon, 202.
Whey strainer, 202, 203.
Whey tank, 301, 303.
White cheese, 109.
Williams, Jesse, 313.
Wilson hoop, 212.
Wing, Lois W., 25.
Wisconsin Agr. Law, 13, 347.
Wisconsin curd test, 26.
Wisconsin pasteurized Cheddar, 229.
Wisconsin Sta. Bul., quoted, 7, 8, 10, 26, 251, 253.
Working of curd, 102, 135.
Wuethrich, F., 165.
Yeasts, 21.
Yield of, Brick, 169.
Camembert, 130.
Cheddar, 226.
Limburger, 146.
Neufchâtel (whole milk), 107.
Swiss, 287.
Young America, 230.
Zumkehr, P. 139.
* * * * *
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| Transcriber's note: |
| |
| The original text contains a large number of words which occur |
| in hyphenated and spaced forms with comparable frequency. Such |
| inconsistencies have been retained in this version. |
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